Julienne of Fresh Snow Peas and Carrots with Lemon Vinaigrette

Carrots, peeled, cut into 3" matchsticks (julienne)
Fresh snow peas, trimmed, cut into matchsticks (julienne)
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/4 teaspoon minced garlic
1/4 teaspoon Kosher salt
freshly cracked black pepper
1/4 teaspoon fresh Thyme leaves


Place carrots and snow peas in a saucepan with boiling salted water, immediately drain and plunge into ice water; drain again and put into a bowl. Set aside.
Put olive oil, lemon juice, minced garlic, salt, pepper and thyme in a small bowl, whisk to blend and pour a small amount over vegetables, toss lightly and serve chilled with the main course.
**use a mandoline or sharp knife to cut vegetables into thin julienne strips

Fresh Snow Peas And Carrots With Lemon Vinaigrette @ Group Recipes